Ingredients

Serving Suggestions

lemon wedges

powdered sugar

fresh berries or sliced fruit

Equipment

blender

4 (1½” x 3½”) ramekins or 8" cast iron skillet

foil-lined baking sheet

pastry brush

How-to

Preheat oven to 475º

To make batter, in a blender, add flour, milk, eggs and salt and blend thoroughly. Scrape down sides of the blender if necessary to insure all flour is incorporated. Batter will be loose which is the desired consistency

Place ramekins on a foil-lined baking sheet

Melt 4 tsp of butter and place 1 tsp in each of 4 (1½” x 3½”) ramekins (or melt 1 tbsp of butter and place in an oven-proof 8” skillet)

With a pastry brush, spread the melted butter around the inside of the ramekins or skillet

Divide batter among ramekins or pour into skillet. Bake (with ramekins on the baking sheet) for 10-12 minutes until nicely puffed and browned

Remove from the oven. Ramekins will be very hot, so definitely use a kitchen towel or oven mitts to handle them. The puff will begin to deflate, so serve immediately. Drizzle a little fresh lemon juice and a dusting of powdered sugar onto each puff. If made in a skillet, cut into 4 wedges, transfer to plates, garnish as desired and serve

Debra Samuels

Debra Samuels has been working with children, families, and food in a variety of settings for over 25 years. She lived abroad for more than a decade in Japan and Italy, and has studied Italian, Indian, Korean, and Japanese cuisine. She has done countless cooking demonstrations and classes all over the Boston area as well as for the United States Embassy in Tokyo and its American Cultural Centers in Nagoya, Osaka, and Fukuoka. In addition to offering a range of cooking classes, Debra is a food writer and food stylist for the Boston Globe and is the author of The Korean Table. She also has published in Japanese magazines and journals. Visit Debra's blog to learn more about her: www.cookingatdebras.com.